Ingredients

1/2 orange, peeled and cut

1 cup fresh spinach

1/2 red bell pepper, cut lengthwise into thin strips

1 tablespoon golden raisins

1 cup Napa cabbage, shredded

6 ounces Island Pork Tenderloin

2 tablespoons cumin vinaigrette (see recipe in Dressings

Preparation

  1. Peel and cut oranges crosswise into 1/4-inch thick slices and set aside.
  2. Toss spinach, cabbage, bell pepper, and raisins in a large bowl.
  3. Prepare the dressing.
  4. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.